Best Eggs Al Pomodoro Recipes

SPICY EGGS IN PURGATORY - ITALIAN DISH UOVA PICCANTE IN PURGATORIO

Spicy Eggs In Purgatory - Italian Dish Uova Piccante In Purgatorio image

Spicy Eggs in Purgatory is a peppery Italian dish also called Uova in Purgatorio. The eggs poach in a rich seasoned tomato sauce that is laced with Parmesan Cheese. It's a perfect dish for brunch or a light lunch or dinner. It's quick and easy to prepare.

Provided by Marisa Franca @ All Our Way Adapted from Saveur

Categories Breakfast brunch light dinner light lunch

Time 15m

Number Of Ingredients 12

Ingredients

4 eggs
14.5 oz can petite tomatoes with basil (garlic, oregano (you may use tomatoes of choice))
2 cloves garlic (sliced)
1/4 cup chopped onion
1/2 teaspoon red pepper flakes (adjust to your taste)
2 Tablespoons olive oil
1/2 teaspoon Tuscany or Italian seasoning.
Parmesan cheese
1/2 teaspoon Kosher salt
freshly ground black pepper
Bread to soak up the delicious juice.
Basil leaf ribbons for garnish or green onions

Steps:

Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.
Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.
Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.
Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.

Nutrition Facts : Calories 330 kcal, Carbohydrate 19 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 327 mg, Sodium 987 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)

Baked Eggs With Tomatoes (Uova Al Piatto Con Pomodori) image

This is a great dish to make for brunch or a light supper. It comes from a fabulous book called The Italian Cooking Encyclopedia by Hermes House publishing company.

Provided by Soluna

Categories Breakfast

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
1 small onion, finely chopped
1 lb tomatoes, peeled, seeded and chopped
2 tablespoons chopped fresh basil
6 eggs
salt & freshly ground black pepper
1 tablespoon butter

Steps:

Heat the oil in a shallow flameproof dish.
Add the onion, and cook until soft and golden.
Preheat the oven to 375 degrees F.
Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
Stir in the chopped basil.
Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
Season with salt and pepper. Dot with butter.
Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
Serve at once.
Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.

Nutrition Facts : Calories 377.6, Fat 32.1, SaturatedFat 8.1, Cholesterol 433.2, Sodium 176, Carbohydrate 9.1, Fiber 2.2, Sugar 5.8, Protein 14.2

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